Peanut Butter Banana Bread Whoopie Pies {7 Days of Festive Holiday Treats}

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Today is day two of my 7 Days of Festive Holiday Treats event, and I’d like to have something for everyone. I know this recipe will appeal to the more health-conscious. Maybe you enjoy festive baking, but want to eat a bit cleaner – something along the lines of my Skinny Caramel Macchiato Cookies? I think you’ll love these.

7daysoffestiveholidaytreatsTake a look at this stellar ingredient list: coconut flour in place of white flour, banana and coconut palm sugar instead of white sugar, and healthy fat from peanut butter and coconut milk. (For an interesting read about peanut butter, check out The Health Benefits of Peanut Butter on Prevention.) These cookies are a treat that even healthy eaters will be happy to indulge in.

The cookies are grain-free and vegan; to keep the whoopie pies vegan, be sure to use a vegan cream cheese product if that is a concern.

Happy {healthy} indulging!

Peanut Butter Banana Bread Whoopie Pies

Prep Time: 1 hour

Cook Time: 12 minutes

Total, Incl Inactive Time: 1 hour, 12 minutes

Yield: About 3 dozen cookies, or 1 1/2 dozen whoopie pies

Peanut Butter Banana Bread Whoopie Pies


  • 1/2 cup coconut flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 cup smooth peanut butter (I used Peanut Butter & Co. Smooth Operator peanut butter)
  • 1/2 cup full-fat canned coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/4 cup coconut palm sugar (or lightly packed brown sugar)
  • 1/2 cup chopped walnuts
  • Vanilla Cream Cheese Filling:
  • 6 oz cream cheese (low-fat is fine; use vegan if desired), at room temperature
  • 3 tablespoons full-fat canned coconut milk
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon powdered stevia (equivalent to 1 packet of stevia or 2-3 teaspoons sugar)


  1. Preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
  2. Whisk together the coconut flour, cinnamon, baking soda, and salt in a medium bowl and set aside. Mash the bananas in a large bowl and stir in the peanut butter, coconut milk, vanilla, and sugar. Add the dry ingredients to the wet and stir until just combined; gently fold in the walnuts. Let the dough rest 5 minutes (it will thicken).
  3. Use a 1 1/2 tablespoon scoop to measure out the dough, then roll it into balls and arrange the balls about 1 to 2 inches apart on the prepared pans. Use the bottom of a glass (no need to grease it first) to slightly flatten out each dough ball. Bake until the cookies are set, about 12 minutes, rotating the pans once. Cool completely.
  4. For the filling, beat together all ingredients until smooth and creamy.
  5. To make the whoopie pies, spread some filling on the bottom of 1 cookie and place the bottom of another cookie on top to form a sandwich (whoopie pie); repeat with remaining cookies and filling. Wrap, and store refrigerated.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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